Miyazaki Kajiya Blue 2 Black Damascus Kiritsuke 210mm

$456.00 USD

Style: Kiritsuke
Blade Length: 210mm
Overall Length: 370mm
Weight: 191g
Blade Height @ Heel: 50mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.2mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 1.5mm
Blade Material: Blue 2 Core, Blue & White Steel Damascus, Acid Etched
Handle Material: Octagon Magnolia w/Blonde Buffalo Horn Bolster
HRC: ~62-63




Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.


Miyazaki Kajiya

Haruki Miyazaki-san is a 35-year-old blacksmith based in Nagasaki. He works his forge on a small island in Goto, and crafts everything himself, from start to finish. This requires a well-rounded skillset as well as forging, heat treatment, and sharpening knowledge. He apprenticed under Ooba-San in Fukuoka, then after he graduated high school and 5 years of apprenticeship, he moved back to Goto islands and opened his own workshop.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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